Ingredients
49-1/2 oz. can of chicken broth
3 c. diced peeled potatoes
1 c. diced carrots
1 c. diced celery
1/2 c. diced onion
1/4 fresh minced parsley
salt & pepper to taste
1/2 c. butter
2/3 c. flour
2 c. milk
2 c. shredded American cheese or 8 oz. reduced-fat Velveeta cheese
2 c. diced cooked chicken
Instructions
Heat chicken broth to a boil. Reduce heat and add potatoes, carrots, celery, onion, parsley, salt and pepper. Cover and simmer until vegetables are tender (about 20 minutes).
Melt butter in a medium saucepan; add flour and stir with a whisk until mixed well. Gradually stir in milk and cook over low heat until slightly thickened.
Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through.
NOTE: You can get American cheese at the deli counter (buy a chunk and shred) or 8 oz. package (need to shred) by Crystal Farms in grocery stores.